She Strengthens

A Refreshing Twist on Coleslaw

Brussels Sprouts Take Center Stage

Who says Brussels sprouts have to be overcooked and mushy? Not us! We’re shaking things up with a crunchy, raw Brussels sprouts salad that’s perfect for pairing with hearty meats like braised pork chops or meatloaf.

A Seasonal Delight

This autumn-inspired salad is a game-changer. The tangy Caesar-inspired dressing brings out the natural sweetness of the Brussels sprouts, while the toasted pine nuts add a satisfying crunch. And let’s not forget the protein-packed hard-boiled eggs!

Plan Ahead

To make things easier, boil the eggs ahead of time and store them in the refrigerator for up to 2 days. This way, you can focus on preparing the rest of the ingredients.

The Recipe

Yield: 4-6 servings
Difficulty: Easy
Total Time: 50 minutes
Active Time: 35 minutes

Ingredients

• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon finely grated lemon zest
• 1 teaspoon Dijon mustard
• 1 tablespoon finely chopped shallot
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 peeled hard-boiled eggs
• 1 1/2 pounds Brussels sprouts
• 1/4 cup olive oil
• 1/3 cup toasted pine nuts
• 1 tablespoon finely grated Parmesan cheese

Instructions

1. Prepare the Dressing
   Combine lemon juice, zest, mustard, shallot, and measured salt and pepper in a medium bowl. Set aside.

2. Grate the Eggs
   Grate the eggs on the large holes of a box grater. Set aside.

3. Slice the Brussels Sprouts
   Thinly slice the Brussels sprouts crosswise, discarding the stems and any tough pieces.

4. Combine the Ingredients
   Whisk the dressing continuously while slowly drizzling in the olive oil. Add the pine nuts and half of the grated eggs to the Brussels sprouts and drizzle with the dressing. Gently toss until combined.

5. Let it Meld
   Let the salad sit at room temperature for 15 minutes, allowing the flavors to meld together.

6. Season and Serve
   Toss the salad again, seasoning with salt and pepper as needed. Transfer to a serving dish, top with the remaining eggs, and sprinkle with Parmesan cheese. Enjoy!